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Poster: dogsinapile! Date: Jun 3, 2010 7:32am
Forum: GratefulDead Subject: Re: grillmaster

We grilled a beer can chicken on Memorial Day. Gotta love it!!!
I did something a little different this time around and it was even better. Usually I just rub the whole thing down with butter and garlic before putting it on the can. This time I marinated the chicken fr about four hours first and then used the leftover marinade as a basting sauce.
The marinade was...
1 part Sam Adams Summer Ale
1 part Balsamic/Basil Salad Dressing
1 part Lemon Juice
4 cloves minced garlic
Fresh Ground Black Pepper

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Poster: headgdhead Date: Jun 3, 2010 8:45am
Forum: GratefulDead Subject: Re: grillmaster

Try slipping some lemon slices or crushed garlic under the skin. Mmm Mmmm Good!

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Poster: robthewordsmith Date: Jun 3, 2010 9:51am
Forum: GratefulDead Subject: Re: grillmaster

It won't work for a whole chicken but this works pretty well for chicken pieces:

plain yogurt
lime (zest plus juice)
chopped chillies
grated fresh ginger
chopped mint leaves
ground turmeric (teaspoon or so)
garam masala (teaspoon)

I'm hopeless on exact quantities, I usually go by eye and taste, basically it's whatever you fancy for however much chicken you've got - dip the chicken in for an hour or two and whack it on the grill. Squeeze over a little more lime juice when it's done.


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Poster: Mandojammer Date: Jun 3, 2010 10:06am
Forum: GratefulDead Subject: Re: grillmaster

Every Sunday Mrs. Mando does a "Dump Chicken" in the crockpot.

Mrs. Mando's Herbed Dump Chicken

1 whole roaster (sized to fit your crockpot)

Water to cover chicken

Stuff chicken with:
1 sprig of curry
1 sprig of Thai basil
2 sprigs lemon verbena
1 sprig of rosemary

Add to the water:
1 cup of Chardonnay (more or less as desired/required)
1 tablespoon of bruised Lemon thyme
A couple of bruised leaves of Syrian Oregano

Start on High for about 3 hours, switch to Low for the next 6. (This is the critical step as all of the calories associated with chicken fat evaporate on Low)

SAVE THE WATER!!!!! It makes superb starter broth for chicken or vegeatable soup. It is also tasty poured over rice after it has been reduced just a little bit.

Or you can be a Neanderthal like me and just dunk rolls in it.

FWIW, all of the above herbs are growing like batshit in the Square Foot Gardens right now. There's nothing like using food that is literally minutes old and from your backyard.

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Poster: robthewordsmith Date: Jun 3, 2010 10:29am
Forum: GratefulDead Subject: Re: grillmaster

Now that does sound like a very tasty combination of herbs. I can't compete in any way with Mrs Mando's herb garden but I do have marjoram, mint, parsley, sage, rosemary and thyme (is there a song in there somewhere?) growing here. And you're absolutely right - picking produce from your garden is a great way to make you feel that life is absolutely grand in every way.

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Poster: ChefChappy Date: Jun 3, 2010 11:01am
Forum: GratefulDead Subject: Re: grillmaster

that will work great for a whole chicken if you butterfly the chicken. Many videos online on how to butterfly.

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Poster: robthewordsmith Date: Jun 3, 2010 11:19am
Forum: GratefulDead Subject: Re: grillmaster

Thank you, Chef! I'll give that a try.

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Poster: amosearle Date: Jun 3, 2010 9:32am
Forum: GratefulDead Subject: Re: grillmaster

Reads like tasty goodness....

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